Chef Rebecca Peizer from The Culinary Institute of America prepares an Indian flatbread called paratha. She stuffs the paratha with red kidney beans and green onions and serves it with tomato chutney. Paratha is a common breakfast food in India and Pakistan, but makes for a great shared appetizer. Print Ingredients For the Tomato Chutney ½ cup Canola oil 2 ea. Dried red chilies 1 tsp. Black mustard seeds ¼ tsp. Cumin seeds ¼ tsp. Fenugreek seeds ¼ tsp. Asafetida 1 tsp. Coriander, ground 1 tsp. Paprika ½ tsp. Curry powder ½ tsp. Turmeric 2 lb. Tomatoes, finely chopped ¼ cup Sugar Salt as needed 2 Tbsp. Tomato paste For the Paratha 1 ½ cups Whole meal flour, fine 1 ½ cups All-purpose flour ¼ cup Kidney beans, dry, ground to flour 1 ½ tsp. Salt 6-8 Tbsp. Clarified butter, ghee 1 cup Water 1 cup Extra ghee, for cooking 1 lb. Red Kidney Beans, cooked 1 bu. Green onions, thinly sliced Chef Rebecca Peizer from The Culinary Institute of America prepares an Indian flatbread called paratha. She stuffs the paratha with red kidney beans and green onions and serves it with tomato chutney. Paratha is a common breakfast food in India and Pakistan, but makes for a great shared appetizer. Directions For the chutney: Combine the oil, red chilies, mustard seeds, cumin, and fenugreek in a deep pot, large enough to hold the tomatoes. Cook, stirring over medium-high heat until the chilies and cumin darken, about 3 minutes. Add the asafetida and cook, stirring, 30 seconds. Add the coriander, paprika, curry powder, and turmeric and cook stirring, 30 seconds. Add the chopped tomatoes and stir. Add the sugar, salt, and tomato paste and stir well. Then cook, stirring every now and then, until the oil has separated and the chutney begins to stick to the bottom of the pan, about 30 minutes. For the paratha: Sift whole meal flour, white flour, bean flour and salt into a mixing bowl and rub in 1 tablespoon of the ghee. Add water, mix and knead dough. Cover dough with clear plastic and set aside for 1 hour. Melt ghee over a low heat and cool slightly. Divide dough into 12 to 14 equal portions and roll each into a smooth ball. Roll each ball of dough on a lightly oiled board into a very thin circular shape. With a knife, make a cut from the center of each circle to the outer edge. Pour 2 teaspoons of the melted ghee into the center of each and spread lightly with a spoon. Starting at the cut edge, roll the dough closely into a cone shape. Pick it up, press the apex of the cone and the base towards each other and flatten slightly. You will now have a small, roughly circular lump of dough again. Lightly flour the board again and roll out the dough very gently, taking care not to press too hard and let the air out of the edges. Stuff each round with 1 tablespoon green onions and ¼ cup beans. Gather the dough to enclose the filling, press lightly with your hand, then roll thinly being careful not to break open the dough. The parathas should be as round as possible, but not as thinly rolled as the first time. Cook on a hot griddle liberally greased with extra ghee, turning parathas and spreading with more ghee, until they are golden brown. Serve with the tomato chutney. This recipe was developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. All rights reserved.